Serves: 6 - 8 

YIELD: 1, 8 inch Pie.

  1. Begin by preparing the crust.
  2. In a large bowl combine all of the dry ingredients.
  3. Grate the butter over the bowl, mixing to coat the butter strands in the flour mixture.
  4. Add the cider vinegar and 5 tablespoons water and mix the dough.
  5. If it stays in a clump when you squeeze it in your hand, it has enough water, if it fall apart, add more water until it stays together.
  6. Shape the dough into a ball and roll it out into a 1/2 inch thick disk.
  7. Cover with plastic wrap and refrigerate.
  1. Pre-heat oven to 425°F.
  2. For filling. 
  3. Heat sugar, butter and water in an 8 inch skillet, over medium heat until the sugar has caramelized.
  4. Add the strawberries and Rhubard and sprinkle the remaining sugar over the top.
  5. Simmer for 20 - 30 minutes on low heat.
  6. Remove from the stovetop and stir in Tarragon and the cinnamon.
  7. Place the crust over the skillet, tucking it down inside of  the pan around the edges of the filling.
  8. Cut three 1 inch slits in the top of the crust and place it in oven.
  9. Bake for 20 - 25 minutes or until the top of the crust is golden.
  10. Remove from the oven and allow to cool for 20 minutes before attempting to flip the pan over onto the serving plate.
  11. Place serving plate on top of pan, and invert, so pan is now on top of plate.  
  12. Gently remove the pan to display the Tarte with filling inside.
  13. This can be served with whipped cream or ice cream.


Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

© Headlands Garden Plants Ltd.